A tender and lean cut of roast is simmered with potatoes, carrots, pearl onions and celery in a seasoned broth of beef stock and red wine (barely noticeable after cooking). Cooking instructions provided include cooking by oven or slow-cooker.
- Contains five to six servings
- Packaged in food grade freezer bags
- Thaw prior to cooking
- Free of dairy and gluten (although there can be trace amounts of gluten in the wine)
Nutritional Details
Not available for limited items
Cooking Instructions
Thaw roast bag in refrigerator but keep bag of veggies frozen for best results.
OVEN – Preheat oven to 300F *Step one is recommended but not essential.
- Season roast with salt and pepper while preheating a tablespoon of oil over medium-high heat in a large Dutch oven (large oven-safe pot with lid). Sear each side of roast for approx. 4 min or until browned, adding more oil if needed.
- Add 2 C Water to broth bag, seal and shake to combine.
- To meat, add broth and frozen vegetables. Bring to a simmer.
- Remove from heat, cover and bake in oven for 1½ to 2 hours.
SLOW-COOKER *Step one is recommended but not essential.
- Season roast with salt and pepper while preheating a tablespoon of oil over medium-high heat in a large pan. Sear each side of roast for approx. 4 min or until browned, adding more oil if needed.
- Add 2 C Water to broth bag, seal and shake to combine.
- Add roast into slow-cooker and pour in broth bag. Cover and cook for approx. 8-9 hours on low or 5-6 hours on high, adding vegetables during last 2-3 hours.
SERVING – Salt and pepper all to taste. Slice or shred roast. To make a gravy, add 2 Tbs water to cornstarch bag and shake to mix. Combine cornstarch slurry and 2C of cooking juices to a saucepan and bring to a boil to thicken.
